TKF-1016

Product Name TKF-1016 Form Powder Processing Type Blended, spray drying or vacuum drying Style Dried Drying Process Vacuum dried Packaging Bag, Bulk Certification HACCP, ISO Taste Beef Color Dark Brown Additives Yeast extract, seasoning vim 78, monosodium L-glutamate, etc. Shelf Life 18 months Weight (kg) 20 Place of Origin Gyeonggi-do, South Korea Ingredients: Yeast extract, seasoning vim 78, Monosodium L-Glutamate, etc. Feature: Dark brown color powder harmonized with soy sauce and yeast extract Shelf life: 18 months from the manufactured date Payment: L/C or T/T Packaging: 5kg, 10kg, 15kg, 20kg bag/carton Delivery: Within 15days from the order confirmation or L/C open date We also manufacture imitation seasoning, and can meet any requirement.For the other seasoning products of ours, please refer to the information below. * Our mixed seasoning products belong to each corresponding food base categories such as Primary, Meat, Seafood, Vegetable, and Seasoning ingredients. Primary Base This base is a basic structure forming the taste and flavoring ingredients of Taekyung Food's Food Base. With the more improved and harmonized taste than ordinary chemical seasoning, it is mainly comprised of brewed soy sauce powder, various hydrolyzed vegetable and animal protein, autolysed yeast, etc.   HVP(Hydrolyzed Vegetable Protein)Main material is various vegetable proteins. After hydrolyzed with acid, it is neutralized with alkali to be manufactured for convenient food processing with liquid, paste and powder type. For various flavor purpose, HAP, beef, etc can be added. HAP(Hydrolyzed Animal Protein)HAP has Gelatin as main material which is gained by partial hydrolysis of Collagen, an animal protein. Like HVP, HAP goes through the process of acid-hydrolysis, alkali-neutralization, filtering, and therefore final product has sweet taste. Yeast ExtractsThis extract from autolysis, zymolysis or fermentation with yeast provides basic taste and flavor to lots of foods. Recently, this material is variously used for MSG free product, and so on.     ProductName *P.U. Application Description *I.N.S *M.P. BreadDough BiscuitSnack Seasoning *S.P. *FSP F.S.P-1 20kg O O O O O   FSP of typical pure type FSP 20kg O O O O O   FSP of gentrified pure type FSP Class 1 20kg O O O O O   FSP of low price type F.S. Paste 20kg O O O O O   Fermented soysauce paste used M.R. Vim 823 20kg O O O O O   Seasoned FSP after removing brewing smell HVP Vim 78 30kg O O O O O O HVP Paste of typical dark brown Seasoning liquid paste 30kg O O O O O   Mixture type paste of HAP and HVP Soy sauce pdr. NM 20kg O O O O O   MSG free product of low price soy sauce pdr. Vim 821 20kg O O O O O O HVP pdr.(S.D.) free of bad smell and taste Soy sauce pdr. HB 20kg O O O O O   Typical low price soy saucepdr.(S.D.) Vim 100B 20kg O O O O O   Pure MSG free HVP used gluten TKF-1016 20kg O O O O O   Burnt type pdr. harmonized HVP and yeast Yeast based pdr. 20kg O O O O O   High grade pdr. removed MSG grom TKF-1016 F.S. flavored pdr. 20kg O O     O   Soy sauce pdr. harmonized HVP and yeast HAP HAP-3 pdr. 20kg O O O O O O Pdr. harmonized with HAP and various amino acids Yeast Extract Beefy-Y 25kg O O O   O   Yeast extract with taste like beef Yeast Ext. - S pdr. 20kg O O O   O O Yeast powder of pure burnt type Yeast pdr. TK 20kg O   O O O   Yeast powder with savory taste P.U.:Packaging Unit I.N.S.:Instant Noodle Soup S.P.:Seafood Processing M.P.:Meat Processing FSP :Fermented soy sauce powder